Introduction

The secret to this recipe is the kind of beer you use -- you may substitute a stout or Guinness if you please.
The secret to this recipe is the kind of beer you use -- you may substitute a stout or Guinness if you please.

Directions

Brown the beef in the olive oil over medium heat, then mince the garlic and cook for 3-5 minutes. Add the beer, wine, and water (with bouillon cubes already dissolved -- 4 c. of beef stock or beef broth can be substituted). Add the tomato paste, sugar, steak sauce, worcestershire sauce, and spices. Cook for at least two hours over low heat, uncovered.

After the beef has cooked for at least two hours, in a separate pan (sauce pan or other large pan) melt the butter over low/medium heat. Add potatoes and carrots cut into bite-sized pieces, sliced mushrooms, and the chopped onion. Cook for about 20 minutes or until the potatoes are done but still a little firm to the bite, adding broth from the stew if the pan gets dry. Then add the vegetables to the beef stew pot and cook for an additional 40 minutes, or until the potatoes are completely soft. A few minutes before serving, add the fresh spinach and stir in, allowing the leaves to wilt. Remove bay leaves and serve. Makes 4-6 servings.